Instructions

Heat oven to 400-degrees F.

Prepare biscuit crust.

1. In a large bowl, mix flour, baking powder, sugar and 1/2 teaspoon salt until combined.
2. Using a pastry blender or fork, cut in the 8 tablespoons cold butter until coarse crumbs form.
3. Pour to add cold buttermilk, stir into crust mixture with a wooden spoon until dough just forms, being careful not to over mix crust dough.
4. Cut crust dough into two even portions; set aside.
5. Lightly spray two 9.5-inch cast iron skillets with cooking spray, and line both with parchment paper.
6. Press and shape each crust dough portion evenly into each prepared lined skillet.
7. Place both skillets with crust in oven and partially bake for 10 to 8 minutes, or until edges are just slightly brown and almost cooked through.
8. Remove from oven when partially cooked; keep warm.

Prepare toppings.

1. In an additional large skillet, cook bacon strips over medium-high heat until bacon is crisp and fat is rendered.
2. Remove bacon with a slotted spoon, to a well lined paper towel covered plate to drain bacon.
3. When bacon is drained and warm, crumble bacon.
4. Add a half portion of bacon fat to skillet and add ground sausage to skillet, cook over medium-high heat as well, until sausage is no longer pink in center, keeping sausage crumbled.
5. Remove cooked sausage from skillet with slotted spoon, and place sausage on an additional well lined paper towel covered plate; set sausage and bacon aside.
6. Add remaining bacon rendered to skillet, return skillet to medium-high heat.
7. Add potatoes, onion, 1/2 teaspoon salt and 1/2 teaspoon ground white pepper and cook for additional 4 to 5 minutes, stirring as needed, until potatoes and onions are cooked and tender; drain potatoes and onions as meats was drained; set aside.

Prepare white wine gravy.

1. Add 4 tablespoons butter to a medium saucepan, and heat to melt butter over medium-low heat.
2. Add garlic to melted butter and sauté for 1 minute, stirring until garlic is fragrant but not browned.
3. Whisk in to add cornstarch and cook an additional minute more till blended.
4. Add white wine and cream to butter garlic mixture and cook on low simmer for an additional 3 or 2 minutes, whisking as needed.
5. Sprinkle in to add parmesan cheese to white wine gravy, whisk and cook until cheese has melted, keep gravy warm.

Prepare final cook for brunch biscuit pizzas.

1. Add 1/3 cup warm white wine gravy onto the two partially baked pizza crust, evenly spreading gravy over each.
2. Garnish toppings over each evenly, with bacon, sausage crumbles, followed by potatoes and onions and finally sprinkle cheddar cheese over top of each evenly.
3. Return to oven and bake to cook an additional 5 minutes; or until heated through and cheddar cheese has melted.
4. Cut each pizza into 6 to 8 even slices, and drizzle even portions of white wine gravy to garnish.
5. Note: For added garnish add 4 cooked eggs over top of each pizza